Try a New Kind of Fish on The Grill – Branzini is Wonderful

Recently I was at my local Whole Foods Fish Counter and saw a fish I hadn’t seen before.  It is call Branzini and is a European Sea Bass.  Since I am always on the look-out for a new fish, I decided to try this one.  This fish is sold on the bone and as a result is very flavorful.  It is also very forgiving if you happen to not be an expert on grilling fish (which I am not!) because there is a lot of cartilage with this fish.  As a result, when the flesh gets hot, the cartilage melts which aids in keeping the fish moist – even if overcooked.

Below is the recipe I used to grill this fish and my comments regarding the flavor, etc.

Grilled Branzini (European Sea Bass)

two whole fish (gutted, gills, and dorsal fin removed)

1 whole lemon, sliced into thin slices and seeds removed

4 fresh thyme sprigs

4 fresh garlic cloves, cracked

Branzini 1

Place two thyme sprigs, two cloves of garlic, and three lemon slices inside the fish cavity.  Add a drizzle of olive oil and salt and pepper to taste.

Branzini 2

Place on a hot grill and do not touch for 4 minutes (this will prevent the fish from sticking to the grates of the grill).  Flip over and grill another 4 minutes on the other side.  Check for doneness.  I think it is very safe to say that we overcooked our Branzini.  We left it on the grill for about 15 minutes but it was very moist and full of flavor.  But not the fishy flavor – this fish takes on the flavors of what you put in the cavity.   In this case, garlic, lemon and thyme.

Branzini 3

Don’t stress about overcooking.  It will still be wonderful.   Now, while I like the idea of eating more fish because it is healthy, my version usually has the letters L.J.S. associated with it which by definition negates the healthy part of the equation.  Having said that, Branzini is definitely an alternative.  If I had to do anything different, I would have had it filleted.  I don’t like to navigate bones!

Leave a Reply

Your email address will not be published. Required fields are marked *